PEPPER / MELAGU RASAM

Ingredients: 

Pepper - 1 1/2 tblsp

Jeera seeds - 2 tblsp 

Red chilli - 2 no.

Garlic - 6-8 flakes

Tamarind - 1 small goose berry sized

Salt - As per needed

Chopped coriander leaves 

To temper:

Oil - 1 tsp

Mustard - 1 tsp

Curry leaves - 1 sprig

Asafoetida  - A pinch

Method:

Soak tamarind and extract the tamarind juice,keep aside.

Crush the pepper , jeera seeds and garlic (also can grind in mixer)coarsely.

Heat a kadai with oil splutter mustard seeds , red chill , curry leaf and Asafoetida followed by crushed pepper and garlic and fry a little.

Add the tamarind extract and bring to boil.Add water . ( as I forgot to put Curry leaf I added it now ) add salt to taste . 

Mix well and when it starts to boil  switch off (don’t let boil for long time)

Transfer to the serving bowl and top with chopped coriander leaves ,close immediately with a lid.Serve hot with steaming rice. 

Notes: 

Do not boil for long time as it may turn bitter.

Also dont add more of pepper than mentioned and if you want more spicy, increase red chilli.

Dont grind garlic as paste ,it may turn the smell too strong and unpleasant.